500 g boneless chicken thighs
2 tablespoon oil
3-4 slice ginger
1/2 teaspoon salt more or less to your liking
1 teaspoon white pepper powder more or less to your liking
1 tablespoon rice wine optional
Mixing chicken with spices: Rub the chicken with the white pepper powder and salt and massage it all over
Pan frying Chicken: Add the ginger, oil and chicken thighs to a non-stick pan over medium heat, put the lid on, and cook for 10-15 minutes until the chicken is completely cooked through. Turn once or twice during the cooking.
Finishing off: Sprinkle a tablespoon of rice wine before turning the heat off (optional). Serve with rice or noodles.